Creamy Filling
3 cups of fresh shredded coconut
12 large eggs
6 egg whites
2 cups of cornstarch
1/2 cup of unsalted butter
1 tablespoon of vanilla extract
Accessories
20 small molds
Creamy Filling
3 cups of fresh shredded coconut
12 large eggs
6 egg whites
2 cups of cornstarch
1/2 cup of unsalted butter
1 tablespoon of vanilla extract
Accessories
20 small molds
Preparation
1
Mix the shredded coconut with the eggs, egg whites, cornstarch, butter, and vanilla extract
Reserve for 6 hours or overnight in the refrigerator
2
Butter the molds and fill them with the creamy filling, making sure they are filled to about two-thirds of their height
3
Place the pudding mixture into each mold until it reaches two-thirds of its height
4
Let it rest for 30 minutes
Place the molds in a hot oven with water bath for an hour or until the pudding starts to release from the edges of the mold
5
Increase the oven heat to caramelize the top, then remove from the oven and let cool slightly before unmolding and refrigerating.
